Patty's fennel salad - frugal gourmet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fennel; fresh |
| 3 | tablespoons | Olive oil |
| 2 | Garlic cloves ; crushed; peele | |
| ¾ | cup | Red bell pepper; cored |
| Seeded and julienned | ||
| ½ | cup | Green bell pepper; cored |
| Seeded and julienned | ||
| 1 | cup | White onions; peeled; sliced |
| 1 | Scallion bunch; chopped | |
| 2 | tablespoons | Parsely; chopped |
| ½ | cup | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | White wine vinegar |
| Salt | ||
| Pepper; freshly ground | ||
Directions
DRESSING
Trimn off the top stalks of the fennel and save for another use. Cut the bulb in half lengthwise and trim out the core. Cut the fennel into ⅜ inch strips . Heat a large frying pan and add the 3 tablespoons of oil. Add the garlic and fennel and saute over medium-low heat for 2 minutes. Do not brown the garlic. Add both bell peppers and saute 2 minutes more. add theonion and saute 1 minute more. remove from the frying pan to a bowl and allow to cool. Add the scallions and parsley. Blend together the ingredients for the dressing. Add to the bowl of vegetables. Toss together, cover and chill. Serves 4 to 6 Meal Mastered by Stuart Talkofsky. From The Frugal Gourmet Whole Family Cookbook by Jeff Smith. p117. ~---- 06/26 04:42 pm Stu Long Beach L.I. N.Y. 06/26/92 9:36 PM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 06/26 6:08 PM TO: ALL FROM: STUART TALKOFSKY (BSNX01A) SUBJECT: R-MM FRUG GOURMET SA
Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 22, 1997